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Here’s a detailed recipe for a flavorful Italian Meatloaf that’s moist, savory, and perfect for dinner:
Italian Meatloaf Recipe
Ingredients
- 1 ½ lbs (680 g) ground beef
- ½ lb (225 g) Italian sausage, casings removed
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- ½ cup milk
- 2 tablespoons chopped fresh parsley (or 1 tsp dried)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- Salt and pepper, to taste
For the topping:
- ½ cup marinara or spaghetti sauce
- ½ cup shredded mozzarella cheese
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
- Mix Meatloaf Ingredients:
- In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan, onion, garlic, egg, milk, parsley, oregano, basil, red pepper flakes, salt, and pepper.
- Mix gently with your hands until just combined (avoid overmixing to keep the meatloaf tender).
- Shape the Meatloaf:
- Form the mixture into a loaf shape and place it in the prepared baking dish.
- Add Topping:
- Spread marinara sauce evenly over the top of the loaf.
- Sprinkle shredded mozzarella on top.
- Bake:
- Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
- Optional: For a golden top, broil the meatloaf for 2-3 minutes at the end of baking.
- Rest and Serve:
- Let the meatloaf rest for 10 minutes before slicing.
- Serve with roasted vegetables, garlic bread, or a fresh salad.
Tips & Variations
- Cheesy Center: Add a layer of mozzarella inside the meatloaf for a gooey center.
- Make Ahead: Prepare the meatloaf the night before and refrigerate; bake the next day.
- Healthier Option: Use lean ground beef and whole wheat breadcrumbs.
If you want, I can also make a quick 30-minute skillet version of Italian Meatloaf that’s just as flavorful but faster to cook.
Do you want me to create that version?